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Roasted Chicken with Rosemary Recipe

Roasted Chicken with Rosemary Recipe

This is like a roast, only it uses chicken instead of beef. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing YIELD:9 servings

Ingredients

  • 1/2 cup butter, cubed
  • 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole roasting chicken (5 to 6 pounds)
  • 6 small red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 2 medium onions, quartered

Directions

  • 1. In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
  • 2. Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally.
  • 3. Cover with foil and let stand 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.

Nutritional Facts

1 serving equals 449 calories, 28 g fat (11 g saturated fat), 126 mg cholesterol, 479 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.